Eggplant, Pumpkin, Green Beans Tagine

_INGREDIENTS

• 2 small eggplants, cubed
• 1 tsp salt
• 1 onion, diced
• 1 large carrot, diced
• 6 cloves garlic, crushed
• 350g pumpkin, cut into chunks
• 2 Tbsp Ras el Hanout
• ¼ tsp cinnamon
• 1 tsp cumin
• 1 Tbsp tomato paste
• 1 400g tin crushed tomatoes
• 350ml vegetable stock (plus extra if needed)
• 1 420g tin chickpeas, drained and rinsed
• 70g raisins or chopped dried apricots
• 250g green beans, trimmed (cut in half if large)
• Salt & pepper, to taste
• Oil for cooking
• 40g sliced almonds

SPICED COUSCOUS

• 400g couscous
• 600ml vegetable stock (or as per packet instructions)
• ½ tsp cinnamon
• ½ tsp cumin
• 1 Tbsp olive oil
• Salt & pepper, to taste

_{INSTRUCTIONS:}

_TAGINE

1. Prepare the eggplant: Place the cubed eggplant in a bowl, cover with cold water, and stir in 1 tsp salt. Let soak for 10 minutes. Drain (no need to rinse) and pat dry with a clean tea towel.
2. Prep the vegetables: While the eggplant is soaking, dice the onion and carrot, crush the garlic, and cut the pumpkin into chunks. Trim the green beans and cut them in half if needed.
3. Cook the eggplant: Heat oil in a large Dutch oven or heavy-based pot. Sear the eggplant in batches for 1-2 minutes on each side until lightly browned. Remove and set aside.
4. Build the tagine base: Add 2 Tbsp oil to the pot, then sauté the onion, garlic, and carrot for about 5 minutes until softened. Add the pumpkin and cook for another 2 minutes. Stir in the Ras el Hanout, cinnamon, cumin, and tomato paste, cooking for 1-2 minutes until fragrant.
5. Pour in the crushed tomatoes and vegetable stock, then stir in the chickpeas and raisins or apricots. Return the eggplant to the pot, season with salt and pepper, and bring to a gentle simmer. Cover with a lid and transfer to a preheated oven at 180°C for 30-40 minutes, or until the pumpkin is tender and the sauce thickens. If too thick, add a little extra stock and heat through.
6. Final steps: In the last 10 minutes, stir in the green beans and adjust seasoning if needed. Remove from the oven, garnish with sliced almonds, and serve with spiced couscous and garlic yogurt (optional).

_{Spiced Couscous}

1. In a pot, bring the vegetable stock to a boil. Stir in cinnamon, cumin, olive oil, salt, and pepper.
2. Place the couscous in a bowl and pour over the hot stock. Stir, cover with a plate, and let sit for 5-10 minutes.
3. Fluff with a fork, adjust seasoning, and serve alongside the tagine.

Tip: Follow the liquid-to-couscous ratio on the packet instructions for best results.